While Mardi Gras may not be for another seven months, southern cooking with Chef David Guas has never tasted so good. Putting his own style into original recipes, David’s cookbook DamGoodSweet, makes amazing southern recipes accessible to anyone! Not only is he a Beard-nominated cookbook author and expert chef consultant, but David also has a wealth of knowledge and advice for all brides regarding budget, DIY projects, and send-off gifts…
As your cookbook, DamGoodSweet, is inspired by all things from New Orleans, what are a handful of the most staple ingredients or flavors that really represent the region and culture?
There are just so many ingredients; it’s hard to list them all. In no particular order, I would say rice, cane, bananas, coffee, Ponchatoula strawberries, citrus, and of course, alcohol. From Bourbon to rum to different flavored liqueurs such as Pernod and Herbsaint, I love to use these rich flavors in a lot of my desserts and dishes.
How have you incorporated your personal culinary style into your recipes?
My a la carte background has allowed me to revisit classic desserts that I grew up around, and manipulate them to bring out more intensity, more flavor, and mainly, more balance. I add a pinch more salt to this, and extract a bit more sugar from that, and I try to learn the science behind these dishes that have been made for centuries.
I love to take existing desserts and adjust them without losing what it is that makes them so special. Also, one of the most common things I hear from folks when they try my desserts is they love how there’s a saltiness that really makes the dessert more enjoyable. I love how people always say, “It’s not overly sweet.”
